I never really expected to become infatuated with waffles. I thought a waffle maker was the one appliance I could live without. They're so big! They only make sweet, breakfast waffles! I quickly debunked the second of those statements when I made waffle grilled sandwiches, savory waffles, doughnut waffles, and brownie waffles, justifying that this appliance have a permanent spot on my counter.

Waffles have been my breakfast of choice for at least 6 months now. I can barely remember a day when I didn't make waffles for breakfast. I'm not talking about a waffle loaded with butter + maple syrup, however. That's not really everyday-able. I'm talking about a super-simple, hearty, satiating, banana-sweetened waffle. There's no oil or sugar added to this recipe. It makes 1 waffle that holds me over for 5 hours. I have about 3 breakfasts that can keep me completely satiated until lunch and this is one of them.

For the longest time I remember trying to do the whole 3 smaller meals + 3 snacks a day but finally realized that way of eating just wasn't for me. I didn't like constantly thinking about what I was going to eat 2 hours later. I was staring down the clock thinking about my next meal, never really feeling fully satisfied.

After realizing my body wasn't made for that type of scheduled eating I started experimenting with different types of breakfast options that were hearty and nutrient dense. This is what first led me to the buckwheat bake and now this waffle is a spin-off from that.

The great thing about waffles is that they are so much quicker than the buckwheat bake. You need about 3 minutes to make the batter and about 5 minutes to let it cook. While it's cooking you can be doing things like putting on makeup, letting the dogs out, packing lunch, etc. I even think they're faster then making a pot of stovetop oatmeal.

And for the topping...

I've been stirring up this little concoction for about 1 or 2 years now. It's a simple combination of peanut butter, protein powder, and milk. I know everyone has different thoughts when it comes to using protein powder, but it's something I've come to really enjoy and gives me a little extra protein boost in the morning. I eat 1/2 serving mixed into peanut butter most mornings but rarely/never add it to other things like smoothies, baked goods, etc. The protein powder I use is raw, organic, vegan, non-GMO, and made with sprouted seeds + grains. It's a whole-food product I feel good about using.

Now, back to waffles.

If you're looking for a fluffy + light waffle this probably isn't for you. It's dense + hearty with a great crispy texture on the outside and soft, bready texture on the inside. This is a waffle suitable for everyday eating.

It's a waffle that I rarely actually measure the ingredients for. I really had never measured the liquid ingredients until today, so I could share it with all of you.

And for the days when I am out of eggs I created a very similar vegan version that comes out just as crispy, filling, and tasty.

Print this!

I use this double-sided waffle maker that we got for a gift last year.

Everyday Breakfast Waffle

gluten-free, dairy-free // yields 1, 6-inch Belgian waffle

with egg:

1 large egg
1/4 cup well-mashed banana, about 1/2 medium banana
3 1/2 tablespoons light buckwheat flour
2 tablespoons almond meal
2 tablespoons ground flax meal
1-2 teaspoons cinnamon
3-4 tablespoons unsweetened almond/soy milk

peanut butter protein topping:

1 tablespoon creamy peanut butter
2 tablespoons protein powder of choice, I use this one
1-3 tablespoons milk of choice

Preheat your waffle maker to medium and grease if necessary.
Whisk the egg in a bowl then whisk in the mashed banana.
Add the buckwheat flour, almond meal, flax, and cinnamon to the bowl.
Pour the milk over top and whisk until just combined. Do not overstir. Batter should be thick but pourable.
Pour/scrape into your waffle maker and lightly spread.
Close and cook until desired doneness is reached. I usually cook mine for 1 1/2 cycles.
While cooking, stir peanut butter protein ingredients together in a bowl [if using] until smooth. Add more milk for a thinner consistency.
Top however you choose and serve.

Everyday Vegan Breakfast Waffle gluten-free, vegan // yields 1, 5/6-inch Belgian waffle

vegan version:

1/4 cup well-mashed banana, about 1/2 medium banana
5 tablespoons light buckwheat flour
2 tablespoons almond meal
2 tablespoons ground flax meal
1-2 teaspoons cinnamon
6 tablespoons unsweetened almond/soy milk

Preheat your waffle maker to medium and grease if necessary.
Add mashed banana to a bowl.
Add the buckwheat flour, almond meal, flax, and cinnamon to the bowl.
Pour the milk over top and stir/whisk--with a fork--until just combined. Do not overstir. Let sit for 2-3 minutes. Batter with be very thick and not pourable.
Scrape into your waffle maker and lightly spread.
Close and cook until desired doneness is reached. I usually cook mine for 1 1/2 cycles.
While cooking, stir peanut butter protein ingredients together in a bowl [if using] until smooth. Add more milk for a thinner consistency.
Top however you choose and serve.

notes/substitutions: Light buckwheat flour is ground from raw/untoasted/hulled buckwheat groats. I buy these in the bulk bins and grind them into flour with my high-speed blender in small batches. Packaged buckwheat flour is typically made from unhulled buckwheat which creates a much earthier flavor profile. I have successfully made these with oat flour but you will want to reduce the milk by about 1 tablespoon. I prefer the texture with buckwheat flour. For a pumpkin spice version substitute banana for pumpkin puree and pumpkin spice instead of cinnamon. You may want to add 1-2 teaspoons of maple syrup or honey as the pumpkin does not add sweetness like banana does. Applesauce can be used instead of banana but decrease by 1 tablespoon as the consistency is thinner. Applesauce will also create a less sweet version.

Time to get your waffle on. #bfastfridayclub

Other waffle recipes of note:

Belgian Brownie Waffles
Blueberry Oat Wafflesand waffle French toast
Cornbread Waffles
Basic Buckwheat Waffles not as hearty as the everyday waffle
Savory Spinach + Cheese Waffles
Honey Dipped Doughnut Waffles

In doughnut news....Head on over to Teri's blog, A Foodie Stays Fit, and Angela's blog, Oh She Glows, to read two interviews [both different!] about the book and enter their giveaways to win a copy of Baked Doughnuts for Everyone!!

My mom is coming to visit today, and I'm slightly excited. Counting down the hours!!

Happy weekending.

Ashley

Fruit + Nut Soft-Batch Oatmeal Bars

gluten-free, dairy free // yields 14-16 bars

2 cups gluten-free rolled oats

1/2 cup gluten-free oat flour

1/3 cup almond meal

2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

2/3 cup unsweetened almond milk

1/2 cup well-mashed banana

1/3 cup honey

3 tablespoons unrefined coconut oil, melted + slightly cooled

3/4 cup chopped dried fruit, I used apricots + cranberries

1/2 cup chopped walnuts

Preheat your oven to 350* and line 1-2 standard muffin tins with liners.

Combine oats, flour, almond meal, cinnamon, baking powder, and salt in a large bowl and stir well.

In another bowl whisk the egg, then whisk in the milk, mashed banana, and honey until thoroughly combined.

Whisk in the coconut oil and then pour the wet mixture into the dry and stir until just combined.

Stir in the fruit + walnuts and let sit for 5 minutes.

Scoop into muffin liners and fill up just over halfway.

Press the batter with the back of a spoon to compress the ingredients into the liner.

Bake for 18-24min until golden brown around the edges and a toothpick comes out clean.

Let cool then eat. Or, allow to fully cool and store in the fridge in a sealed container for easy grab + go breakfasts. Topping with nut butter is highly recommended.

*You can also make either recipe in a 9x9 [greased or parchment lined] pan but the baking time will vary.

*The banana flavor was undetectable in both recipes. It was used for texture purposes + natural sweetness.

Chocolate Pecan Soft-Batch Oatmeal Bars

gluten-free, vegan // yields 14-16 bars

2 cups gluten-free rolled oats

1/2 cup gluten-free oat flour

1/3 cup almond meal

1 1/2 tablespoons ground flax meal

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsweetened almond milk

1/2 cup well-mashed banana

1/3 cup brown rice syrup

3 tablespoons unrefined coconut oil, melted + slightly cooled

1/2 cup chopped [vegan] dark chocolate

1/2 cup chopped pecans

Preheat your oven to 350* and line 1-2 standard muffin tins with liners.

Combine oats, flour, almond meal, flax meal, cinnamon, baking powder, and salt in a large bowl and stir well.

In another bowl whisk whisk the milk, mashed banana, and brown rice syrup until thoroughly combined.

Whisk in the coconut oil and then pour the wet mixture into the dry and stir until just combined.

Stir in the chocolate + walnuts and let sit for 5 minutes.

Scoop into muffin liners and fill up just over halfway.

Press the batter with the back of a spoon to compress the ingredients into the liner.

Bake for 18-24min until golden brown around the edges and a toothpick comes out clean.

Let cool then eat. Or, allow to fully cool, and store in the fridge in a sealed container for easy grab + go breakfasts. Topping with nut butter is highly recommended.